Pumpkin Cranberry Bread

Inspired by...Thanksgiving leftovers

If you're anything like me, then you may have gone a little overboard stocking up on pumpkin and cranberries this fall. I wish that these ingredients were acceptable to bake with year round, but I guess their seasonality is what makes them so special.  And this bread is a delicious way to use them up at the end of their season!

I've made this pumpkin bread many times but this is the first time I've added cranberries. And it was a great flavor combination! I'll definitely be adding this to my yearly fall recipe line-up! ​

Recipe

Adapted from: Downeast Maine Pumpkin Bread on All Recipes
Makes 2 8x4 inch loaves or 1 large bundt plus 1 small loaf
Ingredients

• ​​3 1/2 cups flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon ginger
• 1 15-ounce can pumpkin puree
• 4 eggs at room temperature
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 1 cup of fresh cranberries, roughly chopped

Directions

1. Preheat oven to 350 degrees.  Spray baking pans with non-stick cooking spray.
2. ​Sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium sized bowl.
3. In a large mixing bowl, blend pumpkin, eggs, oil, water, and sugar.
4. Slowly add the dry ingredients to the wet with the blender on.  Mix until just incorporated.
5. Toss cranberries in a couple of teaspoons of flour.  Then gently stir into batter.
6. Fill pans about halfway.  If making a bundt, then start by filling that pan and use the leftover batter in a loaf pan.
7. Bake for 45-60 minutes or until toothpick inserted in center comes out clean.
8. Enjoy!